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About Aurelio..

I’m the fourth generation in a family of restaurant owners and cooks. I was born and grew up just above the restaurant and when I woke up I would go have breakfast and other than the cappuccino and biscuits I would begin smelling the aromas coming out of the kitchen where my grandmother Ida was already busy preparing. I grew up amongst these “perfumes”.I continued studying and began going to an arts school in Florence, the Cappiello, where my creativity began to bloom although in the meantime I always spent my free time and supported grandma Ida in the kitchen.When I finished my studies I got an offer from a company in Milan, Satchi and Satch, I stopped for a second and thought….I can’t break this tradition, I can’t stop this magic dream called “Antica Locanda di Sesto” and this is when I began working there full time – when it became my kitchen.

I was also very lucky for another reason, my other grandma came from Modena, in Emilia Romagna, and she taught me the secrets of fresh home made pasta, and at this point the circle was closed.. Tuscany-Emilia-creativity-tradition and passion!

In 2003 I began traveling with my cities tourism board, organising gala dinners and spreading the word on what traditional tuscan cuisine is all about, I then write about these experiences on this blog. The food I cook is all about freshness, (nothing frozen, canned or comes in boxes) and I only cook whatever is in season, I actually use my dad’s olive oil and wine in my restaurant. We believe in this!

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Monday, December 14, 2009

I would suggest you to provide yourself of a kneading machine,as the dough will be very hard to knead and you will save a lot of hard work ! (otherwise....you could ask your male friends or husbands to join you and put them at work ;-D)

If you can find some Manitoba flour you can add that to the 00 strong flour (proportionally 30% of total weight i.e. 700gr. of regular flour and 300gr. of Manitoba flour)

When you pull out the moulds from the oven,let them chill upside down,and when they are cooled,put them inside plastic bags for aliments.

DAY 1

First Step 5.00pm :

50gr. of natural yeast
100gr. of 00 Strong Flour
50gr. of lukewarm water

Mix and work the dough for 10 minutes,form a ball,then do two cross-incisions on it and put into a bowl,cover and keep in a warm place for three hours,then another hour at room-temperature.

Second Step 9.00 pm :

100gr. from the first step
100gr. of 00 strong flour
50 gr. of lukewarm water

Knead well for 10 minutes,form a short and dumpy breadstick,wrap it into a very tough cloth,seal firmly the two ends and tie it up like a salame.
Put it into a pan that will press it a bit then cover it with the lid and let it rest for 8-10 hours,in the end the mix will become very very hard and it's very probable that the yest will have broken the cloth,or tried to exit by dabbling out the woof of the cloth itself.
The day after,pick up just a bit of the soft part - to use next - because a large part of the mix have dried up on the cloth